Mary Lee has provided hundreds of cutting-edge specialized nutrition talks to health professional, governmental, civic and opinion leader organizations. A select number of the nutrition presentations are underwritten by sponsoring companies at no cost to your organization.
For more information, and to schedule a talk, contact Mary Lee

Clients

Presentations have been given to state and national nutrition, medical and other health professional associations, agricultural and producer organizations, the U.S. Department of State's Office of International Information Programs, National Association of State Departments of Agriculture, National Council of State Legislatures, and American Public Health Association.

Selected Topics

Nutrient Rich: Packing More Power on America's Plates

Americans are counting their calories, so it is more vital than ever for people to get the most nutrition from those calories. Nutrient Rich is a new approach utilizing both market research and science to develop tools that make it easier for people to achieve the recommendations from MyPyramid and the Dietary Guidelines. A thorough understanding of the scientific steps utilized to develop the nutrient rich food system is discussed including: nutrient criteria selection, creating an algorithm score, testing and validation, and comprehensive consumer research & application. RD’s are provided a practical and interactive toolkit, resources and guidelines for a scientifically proven and consumer tested system to use as they encourage people to enjoy eating good food and living well. www.NutrientRichFoods.org

An Update on America's Sweet Tooth: The latest buzz on sugar and non-nutritive sweeteners

An "Obesity Epidemic" as well as rise of attendant chronic diseases has fueled increased reliance on alternative sweeteners as a calorie control tool. Almost from the time of its approval, aspartame and alternative sweeteners have been controversial food additives. Reports in the media - and especially on the Internet - have linked these food additives to a variety of illnesses and adverse effects, although none of these have been substantiated. Included are national survey intake data of sugar and alternative sweeteners; consumer attitudes; ADI and scientific basis for national and international recommendations; metabolism and safety issues; scientific research review and summary results of studies regarding safety. An understanding of alternative sweeteners, recommendations for use, and evaluation of safety as they relate to consumption are discussed to provide peers, patients and consumers with science based content.

Harvest on the Horizon: the science and issues of food biotechnology

An innovation to meet future food needs, biotechnology is not without its critics. Agricultural biotechnology can help increase food production on less land. Insect resistant and herbicide tolerant plants produce food with less negative environmental impact, and enhanced foods help lower risk for chronic diseases, as well as increasing nutrient density. The controversy of applying biotechnology techniques to food production is a classic example of how a new technology's acceptance is shaped by society's understanding or lack of understanding of science, and facts, fears and philosophy of an issue. The session looks at application, safety and regulation of biotechnology on health, population growth, natural resources, environmental quality, and food production. A lively, challenging and interactive roundtable exercise offers opportunity for participants to explore their own views of the technology’s risks and benefits.

Evolution of Dietary Fat Recommendations: What’s Next?

Dietary fat recommendations seemingly evolve day by day, and health professionals are hard pressed to stay current on the latest fat research and dietary implications. A complete understanding of fat recommendations as they relate to disease prevention and health promotion is evaluated. Session content discusses the evolution of dietary fat guidance through U.S. nutrition history and up to most recent recommendations; assesses American’s adherence to current dietary fat recommendations; shares new technologies in oil and fat products which meet the quest for longevity, taste, quality and food safety issues of today’s consumer; and reviews current research and clinical studies relating to fat and oil production and development. Strategies and communication tips are provided so RD’s can create more flavorful and healthy eating plans for their patients, clients and the public.